Fried Zucchini – Simply Home Cooked
This Fried Zucchini is tender and crunchy at the same time. Seasoned with salt and pepper, this vegetable is utterly scrumptious and so easy to make.
If you love zucchini, then you should try this Zucchini Frittata or these Air Fryer Zucchini Fries.
Table Of Contents
Recipe Details
This Fried Zucchini is a delicious favorite in my house because it’s super easy and so flavorful. This veggie can take the place of less favorable ones for the kids and the adults love this dish, too. I’m sure you’ll enjoy it just as much as we do.
- TASTE: Simply seasoned with salt and pepper, this mild zucchini is so tasty. It has a delicious Panko crust that adds even more flavor.
- TEXTURE: The inside of these Fried Zucchini is super tender. And the outer coating is perfectly crispy.
- TIME: Each batch of zucchini cooks in about 6 minutes, so it depends on how many batches you have.
- EASE: This recipe is so easy. With just a handful of ingredients, you just bread and fry the zucchini – simple!
What You’ll Need
Ingredient Notes
- Zucchini- Medium-sized, firm zucchini are what you’re looking for.
- Flour- This acts as the outer coating.
- Panko breadcrumbs- This is the other outer coating and it’s extra crispy.
- Eggs- These help bind the coating to the zucchini.
- Seasonings- Salt and black pepper gives the perfect complementary flavor.
Add-ins and Substitutions
- Use other breadcrumbs- You can substitute Italian breadcrumbs or even gluten-free Panko. Crushed Corn Flakes also work.
- Use other vegetables- Besides zucchini, you can use yellow squash, pickles, broccoli, asparagus, brussels sprouts, potatoes, or green beans.
- Add different spices- Some other tasty ways to season these zucchini chips are with paprika, cumin, curry, onion powder, Creole seasoning, or lemon pepper.
- Marinate the zucchini- You can infuse the zucchini with more flavor by marinating it in spices and oil overnight, or using some soy sauce, vinegar, or lemon juice.
How to Make Fried Zucchini
- Prep the zucchini. Wash, dry, and slice the zucchini into 1/4 inch rounds. Set aside.
- Create an assembly line. In the first bowl, combine the flour, salt, and pepper. In the second bowl, beat the eggs with a fork. In the third bowl, mix the panko bread crumbs with salt.
- Dredge the zucchini in flour. Dredge a few of your zucchini slices in the flour mixture, tapping off the excess.
- Dredge in egg. Then, use a fork to dip the floured zucchini in the whisked egg mixture. Again, let the excess egg drip back into the bowl.
Pro Tip: Double the coating because the flour will help the egg stick and the egg will help the Panko stick.
- Add breadcrumbs to the zucchini. Quickly transfer the zucchini into the bread crumbs bowl and coat all sides of the zucchini with crumbs. Then place them on a large plate or baking sheet lined with foil and repeat with the remaining zucchini rounds.
- Fry them. Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/2 inch of oil. Let the oil preheat to 350˚F on a thermometer. Add the breaded zucchini chips in batches in a single layer and cook for about 3 minutes per side or until golden brown on each side. Once the zucchini is done frying, transfer them to a rack set over a baking sheet to catch any extra oily drippings. Repeat with the remaining zucchini. Serve warm with garlic aioli sauce.
Recipe Tips
- Dry the zucchini- Make sure to pat them dry as too much moisture on them will make the flour clump and the breading will not stay on.
- Fully cover the zucchini with breadcrumbs- It helps to scoop the breading on top of the zucchini pieces and press them in a little with your hands.
- Don’t add too much oil- You only need enough to generously cover the bottom of the cast iron skillet or wok. Too much will make them greasier.
- Don’t let them burn- If the zucchini browns too fast, reduce the heat. This will allow the insides to cook without burning the outsides.
FAQs
Salt the zucchini before you bread and fry them to draw out extra moisture. Pat them dry, then dip them in the flour, egg, and breadcrumbs. Only fry for a few minutes each side to avoid too much oil being absorbed.
Layering the zucchini with flour, then egg, then breadcrumbs helps to create an outer coating that stays on. But you can also refrigerate the breaded zucchini for 15 minutes to help the breading stick. The key is just not to have too much excess moisture.
Serving Suggestions
This homemade Fried Zucchini is tender and crispy and seasoned to perfection. It’s perfect as a snack or used as a side dish to meats, sandwiches, or salads.
Make This Recipe in Advance
Make ahead: You can slice the zucchini and store the chips in a ziplock bag in the fridge a day or so ahead. You can also bread them and store them on a baking sheet in the fridge for a few hours before frying.
Storing: Store any leftover Fried Zucchini in an airtight container in the refrigerator for up to 5 days. You can reheat it in the air fryer or oven for a few minutes at 350 degrees until crispy again.
Freeze: Allow the zucchini slices to completely cook, then place them on a baking sheet to freeze for 1-2 hours. Transfer the frozen zucchini to a freezer container or ziplock bag and it will last for up to 6 months.
More Tasty Fried Dishes!
Full Recipe Instructions
Fried Zucchini
This Fried Zucchini is tender and crunchy at the same time. Seasoned with salt and pepper, this vegetable is utterly scrumptious and so easy to make.
Servings: 6
Calories: 211kcal
Instructions
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Wash, dry, and slice the zucchini into 1/4 inch rounds. Set aside.
-
Create an assembly line: in the first bowl combine the flour, salt, and pepper. In the second bowl, beat the eggs with a fork. In the third bowl, mix the panko bread crumbs with salt.
-
Dredge a few of your zucchini slices in the flour mixture, tapping off the excess.
-
Then, use a fork to dip the floured zucchini in the whisked egg mixture. Again, let the excess egg drip back into the bowl before transferring to breadcrumbs.
-
Quickly transfer the zucchini into the bread crumbs bowl and coat all sides of the zucchini with crumbs. It helps to scoop the breading on top of the zucchini pieces and press them in a little with your hands. Transfer to a large plate or baking sheet line with foil and repeat with the remaining zucchini rounds.
-
Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/2 inch of oil (enough to generously cover the bottom). Let the oil preheat to 350˚F on a thermometer. Add the breaded zucchini chips in batches in a single layer and cook for about 3 minutes per side or until golden brown on each side. If they brown too fast, reduce the heat. Once the zucchini is done frying, transfer them to a rack set over a baking sheet to catch any extra oily drippings. Repeat with remaining zucchini. Serve warm with garlic aioli sauce.
Nutrition
Calories: 211kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 720mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 3mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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